Cinnamon Rolls

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

In pyrex measuring cup:
1/2 c milk

1/2 c water

2 Tbsp butter

Microwave for 35 sec or until butter begins to melt.

Add to bread machine.


3 c flour

1/4 c sugar

3/4 tsp salt

2 1/4 tsp bread machine yeast

1 egg

Use basic dough cycle.

On floured surface, roll dough into a 12 x 9 rectangle.

Brush 2 Tbsp melted butter over it.

Stir together:

3/4 tsp cinnamon

1/4 c + 2 Tbsp brown sugar

Sprinkle cinnamon sugar over buttered dough.

Optional: raisins or nuts

Roll to make a 12 inch log.

Cut into 12 slices.

Grease a 13 x 9 pyrex pan with crisco.

Place rolls, sliced side down, into pan.

Raise until dough has expanded, about 25 minutes. See photo below.

Bake @ 375 for 18-20 min or until golden.

Cool completely.


2 c confectioner sugar

3 Tbsp butter

1/2 tsp vanilla

Add MILK until spreading consistency.

Should be THICK, like frosting. It will melt into more of a glaze when spread on warm rolls.


  • Cinnamon rolls before and after rising. To make a day ahead, after placing the shaped rolls in a pan, cover & refrigerate. They will rise overnight in the refrigerator. Bake the same as above.
  • These rolls are soft and fluffy, with a generous amount of frosting and brown sugar swirls (~1/4 c).
  • For buns with a chewy texture, a generous white sugar filling (~1 1/2 c) & a light glaze, try Grandma’s recipe.

More Recipes

Cinnamon Buns- Grandma’s
Sticky Buns
Cinnamon Cake
Cinnamon Bread
Cinnamon Baked French Toast